Friday, February 26, 2016

Spring Lamb Sliders – A Shoulder to Bite On

You could roast an expensive leg of lamb for Easter, which would be lovely, but why not consider the lesser known, and just as delicious shoulder roast? This underrated cut is less expensive, very flavorful, and much less stressful.

We usually prepare the leg medium-rare to medium for maximum enjoyment, which requires a little more finesse than a shoulder roast, which we’re going to cook long and slow, until very tender. As long as you let the meat braise until it's falling off the bone, there's no way this isn't going to be great.

Obviously, we’re talking about a completely different texture than roasted lamb, but if you like things like shredded beef, and pulled pork, you will be down with this. As I mentioned in the video, I wanted you to focus on the super easy technique, and not necessarily the ingredients I used.

Honey, vinegar, and mint are classic with lamb, but any other sweet/sour approach should work nicely. You could even cheat, and use your favorite barbecue sauce (you know my favorite), which would be perfect with this rich, succulent cut, as well. I hope you give this a try soon. Enjoy!


Ingredients for 4 large portions (about 3 sliders per person):
1 tablespoon vegetable oil
3 1/2 pound bone-in lamb shoulder roast
salt and freshly ground black pepper
1 onion, cut in large dice
4 cloves garlic, minced
1 cup chicken broth
1/2 cup cider vinegar
1/4 cup honey
1/4 teaspoon red pepper flakes
2 tablespoons freshly sliced mint

- 325 F. for 2 1/2 to 3 hours, or until very tender

6 comments:

Lisa from Indiana said...

OK. Which of your bun recipes did you use for this? Can't put that gorgeous meet on ordinary buns.

Aidan Gallagher said...

Could this receipe be done in a crockpot?

Aysha F said...

OMG, I've been wanting to make this since I saw a version on I Am A Food Blog. So excited!!!!!!!!!!!!!!!!!!!!!

Grace Ho said...

Oh my. I used spring lamb shoulder chops, frozen and thawed. At first I thought it would be a waste to cook up presentable chops like the ones I had, but 2.5 hours later I have no regrets.

My kitchen isn't as fully loaded as yours so I went ahead and seared my chops in a pan with the onions and garlic. Water, white vinegar, honey, and shichimi spice worked just fine. No dutch oven so I used a casserole dish. Topped it with rosemary and thick slices of carrot (the fat Chinese kind... Nante?) It only took 2 hours to get it fall off the bone tender since I had thinner pieces of meat (and it was only 700g) :)

Stuart Wesolik said...

As my go to chef for when I'm cooking for a crowd, which of your lamb recipes is easily multiplied to feed around 12 people?

marcobday said...

I used this cut of lamb and the technique you describe, but used the seasoning form another one of your lamb recipes - http://foodwishes.blogspot.com/2014/04/roasted-leg-of-lamb-with-pomegranate.html - roasted leg of lamb with pomegranate. Came out great.